Ever find yourself chewing on a couple leaves of kale while simultaneously tapping through the tv channels looking to fill the idle time with anything...just anything? Neither have I (not often anyway). What I HAVE found, is that this nutrient rich green lasts for about five to seven days in my crisper, despite me gnawing away at it over the week. That being said, I usually end up with more kale than I know what to do with...I've exhausted the rinse and eat, light oil sautee, cream it down, or crisp it up variations in prep diversity. Now it's time to introduce another modification to cozy up to for the times when L.A. becomes a wee too cold for my sun-hungry ways: Kale Soup.
The sizzling sound of tenderized cube steaks immersed in a deep fryer. SSssss! The water slowly vaporizing through the vent as classic Southern cuisine takes over. Careful, this dish comes with a warning: to be eaten until full. Country Fried Steak (aka Chicken Fried Steak, Pan-Fried Steak) was a shoe-in when I considered a few choices for my deep fried splurges. In my household, I'm more accustomed to the dish being pan-fried, served simmering in brown gravy, but when one has a deep fryer, he uses it! As demonstrated in my Chicken Fried Turkey 'Steak' recipe, the prep process can vary, but it remains just as easy to put together for that reliable and relatable Southern flavor.
Throughout my life, I've had a devoted interest in crust and crumble, usually my favorite part of a dessert. This Homestyle Apple Crisp is a hearty version that renders that thought a reality. The filling is a combination of sweetened, sliced red apples and a homemade apple sauce. The crumble topping is a flour-sugar-butter blend that brings the 'crisp' true to its name. It takes a little more time to make than using canned ingredients, but I believe that fresh is best for these types of homestyle desserts. Enjoy!!
The dull scent of oil is rarely pleasant, but sometimes golden fried goodness justifies a temporary step away from an otherwise pristine kitchen. Over the holidays I was gifted a deep fryer - I suppose having been one of the remaining family members without, it was long overdue. Now with an urge to create new recipes in the new year, my mind has already started wandering: Donuts? Taquitos? Chicken? Of course! Naturally, Buttermilk Fried Chicken was an ideal entrance into my frying world and my official step away from the deep pot / stove top / thermometer method.
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